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Bavette Steak in a Mushroom Sauce

Bavette Steak in a Mushroom Sauce

with Caramelized Onion Mashed Potatoes & Roasted Carrots

Gourmet
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Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Ultra-creamy mashed potatoes and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 clove

Garlic

12 ounce

Carrots

4 ounce

Button Mushrooms

16 ounce

Yukon Gold Potatoes

6 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Bavette Steak

1 unit

Beef Demi-Glace

(ContainsMilk)

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

1 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate74 g
Sugar21 g
Dietary Fiber12 g
Protein52 g
Cholesterol145 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Medium Pot
Strainer
Potato Masher
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Peel and dice potatoes into ½-inch pieces. TIP: For speedier spud prep, skip the peeling.

2

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 25-30 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.

3

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.

4

Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.

5

Add 1 TBSP butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in demi-glace and ¼ cup water (⅓ cup water for 4 servings). Bring to a boil, then reduce to a simmer. Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.

6

Slice steak against the grain. Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.